Rocky Mtn. Barbeque Trout With Alberta Maple Whiskey Gastrique

Ingredients

For the Alberta Maple Whiskey-Apple and Sage Gastrique

• 2 tablespoons brown sugar
• 2 ounces maple syrup
• 2 shallots (julienne)
• 2 garlic cloves
• 1 tablespoon peppercorn
• 2 bay leaves
• 1 granny smith apple, cored and thinly sliced
• sea salt & fresh ground pepper, to taste
• 3 tablespoons cider vinegar
• 1 splash of canadian whiskey (to taste)
• 2 tablespoons fresh lemon juice
• 1 cup heavy cream
• 3 tablespoons hard salted butter
• 3 tablespoons fresh sage, finely chopped

For the Trout

• 4 whole trout, de-boned (approx. 8-10 oz.)
• 1 lemon, thinly sliced
• 4 sprigs flat-leaf Italian parsley
• sea salt & fresh ground pepper, to taste

Directions

1. 1

   For the Alberta Maple Whiskey-Apple and Sage Gastrique:.

2. 2

   Bring sugar, maple syrup and 2 tablespoons of water to a boil in a 1-quart saucepan; stir in the shallots, garlic, peppercorns, and bay leaves. Continue stirring until sugar is dissolved, then boil, swirling occasionally, until mixture is a golden caramel, about 5 minutes.

3. 3

   Remove from heat and add vinegar, whiskey and lemon juice, swirl over low heat until caramel is dissolved. Add heavy cream and reduce by one-third. Add hard butter and whisk until dissolved.

4. 4

   Strain through a colander. Add the apples and sage Season with salt and pepper.

5. 5

   For the Trout:.

6. 6

   Lay out all 4 trout on a dry towel. Arrange sliced lemon in carcass of trout. Lay sprigs of parsley on lemon slices. Season with salt & pepper. Fold trout back to natural position. Wrap in foil parcel for barbeque Cook for approximately 15 to 20 minutes until cooked medium.

7. 7

   Ladle 4 oz. of the gastrique over the trout Garnish with a sprig of parsley or sage.